THE TEA JOURNAL · HERBAL TRADITIONS
Why is jujube used in
Traditional Chinese Medicine?
Read through Chinese herbal formulas and one familiar ingredient appears again and again: jujube. Known as da zao (大枣), this dried red fruit has a place in the herbal dispensary as well as the kitchen.
In Traditional Chinese Medicine, jujube is valued for several roles: supporting the traditional functions of digestion, nourishing blood, calming the spirit, and moderating the character of a formula. These are descriptions within a traditional medical system, and understanding that language helps explain why the fruit is so widely used.
A sweet, warming ingredient
Traditional Chinese materia medica classifies da zao as sweet and warming, with an association with the Spleen and Stomach. Here, “warming” describes its traditional nature, rather than the temperature at which it is served.
The Spleen and Stomach also refer to broader functional concepts in Chinese medicine, particularly the processing of food and nourishment. They don’t correspond exactly to the organs as understood in modern anatomy.
This is the context behind descriptions such as “tonifying the middle” and “replenishing qi.” Traditional references discuss jujube in patterns involving poor appetite, tiredness, and loose stools. That explains its historical use; it does not mean that eating red dates treats every possible cause of those symptoms.
Why add jujube to a herbal formula?
Jujube’s traditional role goes beyond being a sweet addition. Chinese medicine references describe it as helping to moderate the properties of other herbs, sometimes translated as “harmonising” a formula.
In that framework, a formula is considered as a combination, with ingredients selected for different jobs. Jujube may play a supporting role alongside other herbs rather than being the main ingredient.
Traditional descriptions also say that da zao “nourishes blood” and “calms the spirit.” These phrases belong to Chinese medicine theory. “Nourishing blood,” for example, should not be read as proof that jujube corrects iron deficiency or treats anaemia.
What does modern research tell us?
Researchers have investigated jujube’s plant compounds and biological activity, including its polysaccharides and phenolic compounds. Much of this work involves laboratory experiments, animals, or prepared extracts. Clinical research in people remains limited.
The preparation matters. Results from a concentrated extract cannot simply be applied to a few pieces of dried fruit or a cup of blended tea. Likewise, a study of a multi-herb formula cannot tell us how much of any observed effect comes from jujube alone.
Da zao and suan zao ren are different ingredients
Another distinction is easy to miss: da zao is the dried jujube fruit, while suan zao ren is sour jujube seed. They are separate medicinal materials, so research about one should not be presented as evidence for the other.
Jujube’s place in Chinese medicine is worth understanding on its own terms. Its long-standing use offers cultural and historical context, while modern studies ask a different question: which effects can be demonstrated in people, using a particular preparation and dose?
An ingredient with a story.
Jujube is one of the five ingredients in FIVEKINGS Ginseng Five Treasures Tea, alongside ginseng, goji berries, huang jing, and mulberries. Knowing its background adds context to the blend. Our tea is a beverage, not a traditional medicinal prescription.
SOURCES & FURTHER READING
- Hong Kong Polytechnic University: Chinese date (Da Zao)
- China Medical University, Taiwan: Da Zao
- A Literature Review of the Pharmacological Effects of Jujube
- Research review distinguishing jujube fruit and sour jujube seed
This article explores traditional herbal knowledge and published research for general education. For advice about symptoms or medicinal herbal formulas, speak with a qualified healthcare professional.
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